Buttered Turnip Puree

Name: Buttered Turnip Puree
Ingredients: 3 large turnips, peeled and cut into uniform chunks; 1 quart milk; 3 fresh thyme sprigs; 1 clove garlic, peeled and gently smashed with the side of a knife; 1/2 cup (1 stick) unsalted butter, cut into small cubes; Kosher salt and freshly ground black pepper

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Ingredients

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ACTIVE: 10 min l TOTAL: 30 min l SERVES: 4

3 large turnips, peeled and cut into uniform chunks

1 quart milk

3 fresh thyme sprigs

1 clove garlic, peeled and gently smashed with the side of a knife

1/2 cup (1 stick) unsalted butter, cut into small cubes

Kosher salt and freshly ground black pepper

Directions

Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the time sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.